Apple Cider Pie

This apple cider pie is filled with sliced apples that are tossed with sugar, spices, and a boiled apple cider reduction. It's deeply flavored with the tart and sweet essence of apples. 

This apple pie is made with easy-to-find ingredients and is just right for a holiday pie, or for whenever you are craving a slice of this all-American dessert. 

What's really cool about this pie is the apple cider reduction. You take apple cider and boil it down until it's really concentrated and then add it to the filling. It adds so much apple flavor. Check out the reduction oozing out of the edges of the pie crust.

For this pie, I used a homemade crust that uses both butter and shortening. For me, it's easier to make ahead, roll out, and assemble. It's pretty forgiving even if you make some mistakes. 

Feel free to use your favorite tried-and-true pie crust recipe, or even a store-bought pie crust. The star of this recipe is the apple cider flavored filling. 

Ingredients in the Filling:

Apple Cider: You will need 2 cups of apple cider that you then reduce to 1/2 cup. The apple flavor is totally concentrated. 

Apples: I used all Granny Smith apples, but a combination of tart and sweet apples would work too, including honeycrisp, Envy, Braeburn, and Fuji. 

Spices: The recipe calls for cinnamon and apple pie spice (cinnamon, mace, cassia, and nutmeg). If you don't have apple pie spice, you can substitute any combination of cinnamon, nutmeg, allspice, cardamom, or any other spice you think might work with the apple cider reduction. 

Sugar: Granulated. 

Flour or Cornstarch: So that the filling thickens slightly as it bakes. 

Lemon Juice: To brighten the flavor and ensure that the apple slices to not brown before baking. 

Serve this apple pie warm with a scoop of vanilla ice cream or dolloped with sweetened whipped cream and some burnt caramel sauce. 

This pie is not overly sweet, especially if you stick with tart apples, so adding a sweet topping adds a really nice balance. 

Make-Ahead and Storage:

This apple pie keeps nicely for two days at room temperature, and up to 4 days in the refrigerator. 

Thoughts on this Apple Pie: 

I first shared this recipe back in 2012 and this is an updated post. The first time I made it I used a deep dish pie pan and this time I used a 10 inch pie pan. With the deep dish pie dish, the slices of apples stayed a tiny bit firmer. 

Additionally, this time I skipped the melted butter on the top crust and the sanding sugar still adhered to the crust just fine. Next time, I might try an egg wash to see if the crust becomes more golden brown with it.

Either way, this pie is easy, sweet-tart, and tasty. We actually enjoyed leftovers for breakfast. Why not? It's a fruit, right? 

More Holiday Pie Recipes:

Chocolate Mint Pie

Blackberry Pie

Creamsicle Meringue Pie

Air Fryer Mini Berry Pie

Cap'N Crunch Ice Cream Pie

Recipes for National Pie Day!

Did you know December 1st is National Pie Day? (not to be confused with Pi Day, which is March 14, and celebrates mathematics). 

Check out the Sunday Funday Pies!

• Karen's Kitchen Stories: Apple Cider Pie 
• A Day in the Life on the Farm: Impossible Lemon Pie 
• Sneha's Recipe: Magic Crust Custard Pie
• Sid’s Sea Palm Cooking: Mini Berry Pies
• Amy's Cooking Adventures: Mini Pumpkin Pies with Cinnamon Swirl Crust 
• Mayuri's Jikoni: Mini Spanakopita Pies

Apple Cider Pie

Yield: 10 servings

Author: Karen Kerr

Prep time: 45 MinCook time: 2 HourInactive time: 1 HourTotal time: 3 H & 45 M

This apple cider pie is filled with sliced apples that are tossed with sugar, spices, and a boiled apple cider reduction. It's deeply flavored with the tart and sweet essense of apples.

Ingredients

For the Crust

• 325 grams (2 1/2 cups) all purpose flour
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 cup shortening, cut into small pieces and chilled
• 8 tablespoons cold unsalted butter, cut into small pieces
• 6 to 8 tablespoons ice water

For the Pie Filling

• 2 cups apple cider
• 6 cups peeled and cored apple slices. Mine were about 1/4 to 1/2 inch thick.
• 1 tablespoon fresh lemon juice
• 2/3 cup sugar
• 2 tablespoons flour or cornstarch
• 1/2 teaspoon cinnamon
• 1 teaspoon apple pie spice or any combination of spices that you prefer
• 1 ounce melted butter
• 1 tablespoon sanding sugar or granulated sugar

Instructions

To Prepare the Pie Crust

1. Pulse all of the ingredients together except the water in the bowl of a food processor until you have a coarse crumb.
2. Add 6 tablespoons of the water and pulse until the dough comes together into large clumps. Add more water if needed for the dough to come together.
3. Divide the dough into two pieces and form them into disks. Wrap them with plastic wrap and refrigerate for at least an hour and up to three days. You can also freeze it for later.

To Make the Pie

1. Remove one disk of the pie crust, roll it out on a lightly floured surface so that it will fit a 9 to 10 inch pie pan. Fit it into the pie pan and place it in the refrigerator. Roll out the second disk and place it on a dinner plate in the refrigerator.
2. Bring the apple cider to a boil over high heat and reduce it to 1/2 Cup. This can take from 15 to 40 minutes depending on your pan. Check on it regularly. Set the reduced cider aside to cool completely.
3. Preheat the oven to 375 degrees F. Whisk the flour and spices together. Toss the apple slices with the lemon juice, and then toss the slices with the sugar, flour, and spice mixture.
4. Add the apples to the pie shell, making sure not to leave behind any of the sugar/spice mixture. Pour the apple cider reduction over the apple slices.
5. Place the remaining crust over everything and press the two crusts together. Cut slits into the top crust, brush with butter, and sprinkle with the sparkling sugar. Place the pie dish onto a baking sheet.
6. Bake for 50 to 60 minutes until golden brown.
7. Let cool on a wire rack.

Nutrition Facts

Calories

437

Fat (grams)

22 g

Sat. Fat (grams)

10 g

Carbs (grams)

58 g

Fiber (grams)

3 g

Net carbs

55 g

Sugar (grams)

28 g

Protein (grams)

4 g

Cholesterol (grams)

30 mg

https://www.karenskitchenstories.com/2012/10/apple-cider-pie.html

Karen's Kitchen Stories

pie, apple

dessert

American